Tofu and Prawns with Fava Beans and Egg
A delectable healthy seafood and veggie mix.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Defrost the tofu, cut it vertically in half and then into 1 cm (approx. 1/2 inch) widths.
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Completely remove head, shell and padding from the back of the prawns.
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Peel the fava beans.
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Heat the tofu in a pot along with 1/2 cup of water and the Kikkoman Tsuyu (Noodle Soup Base). When it begins to boil, cover, and allow to boil for 10 mins. Add the prawn and fava beans. After one more minute add the liquid starch. After boiling a little more, beat the eggs and pour in a circular motion. Cook until desired.
Cooking Basics
Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
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